Use a cheese grater or food processor for the carrots as they don’t taste very nice in this enchilada recipe but are still a wonderful way to add veggies and volume.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 avocado, peeled and pitted
- ½ cup coconut milk
- ¼ cup agave nectar
- ¼ cup lime juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.
Reviews
These were okay but overall a little weird…wouldn’t really recommend.
The pops were very creamy and refreshing on a hot day. So delicious and easy to make. I didn’t know what to expect with the avocado, but it provided a perfect creaminess that went well with it. I will definitely make these again!
These are so good! I love how creamy they are, and the sour/sweet ratio is perfect. Don’t leave out the salt, as that will really bring out the flavors! And don’t be afraid of the avocado, you’ll never know it’s in there, but it sure adds a lot of creaminess! I also like that they don’t freeze rock hard like some popsicles. If you are using the bigger rectangular shaped molds, you will get 4 ice pops out of this recipe.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
My toddler is obsessed with these Popsicles. We keep them in ice cube trays in the freezer at all times!
These were surprisingly delicious. I was a little leary of the avocado in it but it gave the popsicles a creaminess.
I made this last night. I substituted the 1/4 cup of agave nectar for honey and did not add the salt. They turned out great!